Cauliflower & Beetroot Caraway Flatbread Topped with Asparagus Walnut Pesto

Cauliflower & Beetroot Caraway Flatbread Topped with Asparagus Walnut Pesto

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4 to 6 servings
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Prep Time

25 minutes + 15 minutes to chill
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Cook Time

30 minutes

This up-leveled lunch is so full of flavor and nutrients, you’re going to want to eat it every day. Beets are amazing for heart health since they boost nitric oxide production, which helps blood vessels dilate and keeps them flexible, encourages blood flow, and helps control blood pressure. Nitric oxide also has anti-inflammatory effects. Walnuts and olive oil lend some heart-healthy and brain-boosting fats in this delicious dairy-free pesto.  

Ingredients

Ingredients:

  • 1 small cauliflower, including the stem, green leaves removed
  • 3 small beets (or 1 large), peeled and diced
  • 1 cup almond flour
  • ½  tablespoon caraway seeds
  • ¾ teaspoon sea salt, divided 
  • 8 pasture-raised eggs, divided  
  • 1 pound asparagus, woody ends trimmed
  • 2 garlic cloves 
  • ¼ cup raw walnuts
  • ⅓ cup nutritional yeast 
  • ¼ teaspoon freshly ground black pepper 
  • 1 lemon, juiced 
  • ¼ cup olive oil 
  • 1 large shallot, thinly sliced
  • 1 tablespoon apple cider vinegar

Optional toppings: 

  • Sliced scallions
  • Sumac 
  • Flaked salt
     

Preparation

  1. Preheat the oven to 400°F.
  2. In a food processor, add the diced beets and turn on for 10 seconds. Scrape sides and process for 10 more seconds.
  3. Roughly chop the cauliflower and add to the food processor with the minced beets. Pulse until the mass resembles couscous. 
  4. Pour into a large mixing bowl and add the almond flour, caraway seeds, and ½ teaspoon of salt. Mix well and create a well in the middle, then add 4 eggs and beat to incorporate with the flour.
  5. Line a large baking sheet with parchment paper and pour the cauliflower beet mixture on top. Flatten to ¾ inch, use 2 baking sheets if necessary. Transfer to the middle rack of the oven and bake for 20-25 minutes or until golden brown.
  6. Place two pots on the stove, fill them with water, and bring to boil. When the water is boiling, add the eggs to one pot, reduce heat to medium, and cook for 9 minutes. Then remove from the pot and place in ice water.
  7. In the other pot, when water is boiling add the asparagus and cook for 3 minutes. Drain water but reserve ¼ cup. Add asparagus, garlic, walnuts, nutritional yeast, ground pepper, lemon juice and olive oil to a food processor and process until smooth. If too thick, add one tablespoon of the reserved water from the asparagus at a time. Add shallot to a bowl with apple cider vinegar and an optional beet peel (to add color), let it pickle for 5 minutes. 
  8. When flatbread is ready, remove from the oven and let it cool for 15 minutes. Then cut flatbread and top with asparagus pesto, hard-boiled eggs, pickled shallots, and optional sumac, scallions, and flakey salt.   

Preheat the oven to 400°F.

In a food processor, add the diced beets and turn on for 10 seconds. Scrape sides and process for 10 more seconds.

Roughly chop the cauliflower and add to the food processor with the minced beets. Pulse until the mass resembles couscous. 

Line a large baking sheet with parchment paper and pour the cauliflower beet mixture on top. Flatten to ¾ inch, use 2 baking sheets if necessary. Transfer to the middle rack of the oven and bake for 20-25 minutes or until golden brown.

Place two pots on the stove, fill them with water, and bring to boil. When the water is boiling, add the eggs to one pot, reduce heat to medium, and cook for 9 minutes. Then remove from the pot and place in ice water.

In the other pot, when water is boiling add the asparagus and cook for 3 minutes. Drain water but reserve ¼ cup. Add asparagus, garlic, walnuts, nutritional yeast, ground pepper, lemon juice and olive oil to a food processor and process until smooth. If too thick, add one tablespoon of the reserved water from the asparagus at a time. Add shallot to a bowl with apple cider vinegar and an optional beet peel (to add color), let it pickle for 5 minutes. 

When flatbread is ready, remove from the oven and let it cool for 15 minutes. Then cut flatbread and top with asparagus pesto, hard-boiled eggs, pickled shallots, and optional sumac, scallions, and flakey salt.   

Nutritional Analysis (per serving): Calories: 599, Total Fat: 44g, Saturated Fat: 7g, Cholesterol: 373mg, Fiber: 12g, Protein: 30g, Carbohydrates: 28g, Sodium: 640mg, Sugars: 11g  

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